Tomato-Basil Quiche Recipe

Here’s a recipe that will make your mouth water just reading it: this savory quiche bursting with juicy ripe tomatoes, sharp cheddar, and tender fresh basil sounds simply divine.

Perfect for brunch, a substantial lunch, or a light supper served with a crisp salad alongside, versatile Tomato-Basil Quiche is a luscious way to celebrate the many varieties of tomatoes growing so abundantly at this time of year.


2 medium or 1 large tomato, sliced 1/4 inch thick
2 cups shredded sharp white Cheddar (or you may use Gruyere)
1-2 cloves garlic, finely chopped
1 unbaked 9-inch pie shell
1 small onion, thinly sliced
Leaves from 3 small stems fresh basil, torn if large
4 eggs
1 2/3 cups light cream
6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes)
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.

2. In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.

3. In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.

4. Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.

5. Let the quiche cool on a wire rack for a few minutes before serving.

Serves 6 – 8.

Adapted from The Tomato Festival Cookbook,” by Lawrence Davis-Hollander (Storey Books, 2004). Copyright (c) 2004 by Lawrence Davis-Hollander. Reprinted by permission of Storey Books.
Adapted from The Tomato Festival Cookbook, by Lawrence Davis-Hollander (Storey Books, 2004).

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Silas Garrett
Silas Garrett2 years ago

Looks nice. I'll have to try that one out.

Sonia Minwer-Barakat Requ

Delicious recipe,must try it.Thanks for sharing

Michele Wilkinson

Thank you

Heidi Aubrey
Heidi Aubrey3 years ago

I love quiches. They are perfect for breakfast, lunch or dinner. This one looks especially rich. I usually use whole milk(organic) for the liquid.

Jennifer C.
Past Member 4 years ago

Wow, delicious and mouth-watering. Thanks for the great recipe.

Joe R.
Joe R.4 years ago

I'll try this quiche recipe. And I like Cat's suggestion of substituting the evaporated milk for the cream. Thanks.

Carolyn Dakin
Carolyn Dakin5 years ago

I have never tried adding the port before but its sounds good

Cat Mclendon
Carole McLendon8 years ago

If cash is short substituting canned evaporated milk for the cream works well.

Brenda S.

this is an excellent "pie". i alos love to make a zuchinni pie, its basically the same ingrediants, except you, brrown ham, onion,zuchinni in a pan, you mix the eggs, and cream, you chop in fress dill, and basil, be careful on the amount becuase it's strong, put it in a premade pie shell-of course you need the cheese- bake in a heated oven until firm-listenmy husband wouldn't eat it if I said quiche- I all it a frittatta lol

Les Dymond
Les Dymond8 years ago

They always say Australian men don't eat quiche (they call it bacon an egg pie) but I'm sure that they would love this.